Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Tender beef tenderloin roasted with a fragrant garlic-herb crust, served alongside vibrant asparagus and carrots for a succulent and nutrient-dense meal.

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NUTRITION

448kcal
Protein
44.0g
Fat
23.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Baby carrots

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a small roasting pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a thick herb paste.

  • 3

    Pat the beef tenderloin dry with a paper towel to ensure a good sear, then rub the garlic-herb paste evenly over all sides of the meat.

  • 4

    Arrange the asparagus spears and baby carrots in a single layer around the beef in the roasting pan.

  • 5

    Roast for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part of the beef reaches 135°F for a perfect medium-rare finish.

  • 6

    Remove the pan from the oven and transfer the beef to a cutting board, letting it rest for at least 5 to 10 minutes before slicing into thick medallions to preserve the juices.

Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Tender beef tenderloin roasted with a fragrant garlic-herb crust, served alongside vibrant asparagus and carrots for a succulent and nutrient-dense meal.

NUTRITION

448kcal
Protein
44.0g
Fat
23.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Baby carrots

PREPARATION

  • 1

    Preheat your oven to 425°F and line a small roasting pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a thick herb paste.

  • 3

    Pat the beef tenderloin dry with a paper towel to ensure a good sear, then rub the garlic-herb paste evenly over all sides of the meat.

  • 4

    Arrange the asparagus spears and baby carrots in a single layer around the beef in the roasting pan.

  • 5

    Roast for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part of the beef reaches 135°F for a perfect medium-rare finish.

  • 6

    Remove the pan from the oven and transfer the beef to a cutting board, letting it rest for at least 5 to 10 minutes before slicing into thick medallions to preserve the juices.